Family Favourite

Taco Supper Bake

Surprise the family with yummy tacos all rolled into a delicious casserole with this Milk Calendar recipe


  • Measuring cups & measuring spoons
  • Large skillet
  • Whisk
  • Bowls
  • Oven-safe casserole dish approx. 8 inch x 8 inch (2 Litre capacity)


  • 1 tbsp (15 mL) butter
  • 1 lb (450 g) ground chicken
  • ½ small onion, finely chopped
  • 1 red pepper, finely diced
  • 1-2 Tbsp (15-30 mL) chili powder
  • 2 tsp (10 mL) dried oregano
  • ½ tsp (2 mL) salt
  • 19-oz (540 mL) can black beans, rinsed and drained
  • 1 cup (250 mL) frozen corn
  • ½ cup (125 mL) salsa
  • 1 cup (250 mL) milk
  • 2 tbsp (30 mL) all-purpose flour
  • 2 cups (500 mL) grated Canadian Cheddar, divided
  • 1 cup (250 mL) tortilla chips, barely crushed
  • Optional additions: Salsa, sour cream, guacamole


  1. Preheat oven to 400°F (200°C). In a large skillet, melt butter over medium-high heat; cook chicken with onion, red pepper, chili powder to taste, oregano and salt, using a fork to break up meat, for about 5 min or until chicken is cooked through. Stir in beans, corn and salsa. Whisk milk with flour. Gradually stir milk mixture into chicken mixture. Bring to a boil, then stir frequently for 2 min. 
  2. Remove from heat; stir in 1 cup (250 mL) of the cheese. Transfer into an 8-inch (2 L) square dish. 
  3. Sprinkle chicken with tortilla chips then remaining cheese. Bake for 10 min or just until cheese is melted. Let stand for 5 min before serving. Scoop out into bowls. Serve with additional salsa, sour cream and guacamole. 

Variation: If you like spicy food, stir in or serve with hot pepper sauce.